- High Priority - OBSERVED EMPLOYEE BEGAN WORKING WITH FOOD, HANDLING CLEAN EQUIPMENT OR UTENSILS, OR TOUCHING UNWRAPPED SINGLE SERVICE ITEMS WITHOUT FIRST WASHING HANDS.
- Intermediate - OBSERVED ESTABLISHMENT ADVERTISED CRAB ON MENU/MENU BOARD BUT SERVIED IMITATION CRAB. KAOS ROLL, CRAB SALAD, CRAB STICK, ALASKAN ROLL AND CALIFORNIA ROLL ON SUSHI MENU.
- Intermediate - OBSERVED MENU DOES NOT IDENTIFY WHICH ITEMS CONTAIN RAW OR UNDERCOOKED ANIMAL FOODS COVERED BY THE CONSUMER ADVISORY.
- Intermediate - OBSERVED NO PROOF OF REQUIRED STATE APPROVED EMPLOYEE TRAINING PROVIDED FOR ANY EMPLOYEES. TO ORDER APPROVED PROGRAM FOOD SAFETY MATERIAL, CALL DBPR'S CONTRACTED PROVIDER: FLORIDA RESTAURANT AND LODGING ASSOCIATION (SAFESTAFF) 866-372-7233.
- High Priority - OBSERVED NO WRITTEN PROCEDURES AVAILABLE FOR THE USE OF TIME AS PUBLIC HEALTH CONTROL TO HOLD POTENTIALLY HAZARDOUS (TIME/TEMPERTURE CONTROL FOR SAFETY) FOOD.
- High Priority - OBSERVED NONEXEMPT FISH OFFERED RAW OR UNDERCOOKED HAS NOT UNDERGONE PROPER PARASITE DESTRUCTION. FISH MUST BE FULLY COOKED OR DISCARDED.
- High Priority - OBSERVED POTENTIALLY HAZARDOUS (TIME/TEMPERATUR CONTROL FOR SAFETY) FOOD COLD HELD AT GREATER THAN 41 DEGREES FAHRENGEIT. CUT TOMATOES AT 44 DEGREES, TRANSFER TO WORKING COOLER.
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10/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in freezer. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, pans across from mechanics room.
- Basic - Covered waste receptacle not provided in women's bathroom, outside bar.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container, in cook line and at outside bar.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Actual count 297 seats licensed for 225. Left seating change form.
- Basic - Floor drain cover broken sushi bar.
- Basic - Food stored in a location that is exposed to possible cross contamination, empty egg carton on top of rolls in walk in cooler/ trays of rolls stacked on top of each other without protection from bottom of pan in walk in cooler.
- Basic - Food stored in ice bin not covered, inside bar.
- Basic - Food stored on floor in walk in cooler, shrimp and romaine lettuce.
- Basic - Hole in wall, room between bathrooms, outside be.
- Basic - Hood filters in disrepair, gaps in hood filter cook line.
- Basic - Ice scoop handle in contact with ice, inside bar.
- Basic - Working containers of food removed from original container not identified by common name, salt container inside bar.
- High Priority - Food with mold-like growth, green tomatoes walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, hamburger patties at 47°f for less than four hours in the make line cooler cook line.
- High Priority - Raw animal food stored over ready-to-eat food in upright cooler, steak over vegetables three door unit.
- High Priority - Toxic substance/chemical stored by or with food, bar keeper cleaner/ sani spray next to salt inside bar.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, next to employee restroom.
- Intermediate - Hot holding cabinet shelves soiled with food debris, across from cook line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, on cookline.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine, outside bar area.
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6/26/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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